Sea bass with grapefruit salsa
From Cookipedia
The tangy zest of the grapefruit cuts the delicate flavour of the sea bass perfectly.
Serve with peas and peppers
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the sea bass
- * 4 sea bass fillets
- * 7.5 cm (3") ginger root, peeled and julienned
- * 4 spring onions sliced on the diagonal
- * Fresh coriander to garnish
- For the salsa
- * Salt and freshly ground black pepper
- * 2 fresh green or red chillies (not too hot)
- * 1 grapefruit
- * 1 small red onion
- * Olive oil
Method
- Roast the chillies and remove the skins - see here for a how-to but with sweet peppers
- Remove the seeds and slice thinly into a bowl
- Peel the grapefruit and cut into segments, removing as much pith as possible, add to the bowl
- Cut the onion into very thin rings, add to the bowl
- Chill for 30 minutes
- Oil 4 sheets of tin foil (so the fish does not stick to it)
- Sprinkle half of the ginger and spring onions on the foil
- Season the bass with salt and freshly ground black pepper
- Lay the fish on the ginger and spring onions, then sprinkle the remaining ginger and spring onions over the top
- Wrap the fish so you have four individual parcels
- Place the parcels in the steamer over a pan of boiling water
- Steam for 8 minutes
- Discard the ginger and spring onions
- Garnish with coriander and serve with the salsa
Serving suggestions
Serve hot with peas and peppers